Yasmin Khan for Sabzi: Fresh vegetarian recipes for everyday

'Pure poetry and joy.' Meera Sodha

Sabzi - the Persian word for fresh greens and herbs - isn't a casual afterthought in best-selling author Yasmin Khan's kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, of curries, of oups, salads and frittatas. In this beautiful collection, Yasmin shares the food she most often cooks at home, inspired by her Pakistani and Iranian heritage, her mother's cooking, and her travels around the world.

With dishes that always put fresh plants at the heart of a meal, look forward to magnificent mezze, soups for every season and delightful desserts, recipes in the book include: Halloumi Lasagne; Stuffed Aubergines with Pomegranates, Walnuts and Feta; Persian Celery and Bean Stew; Dark Chocolate and Dried Lime Tart... and many more.

An invitation into Yasmin's treasure trove of a kitchen, with its limited storage and overflowing shelves, Sabzi is a celebration of the life-affirming and nourishing power of plants.

Yasmin Khan is an author and broadcaster who is passionate about sharing people's stories through food. Her critically acclaimed cookery books, The Saffron Tales, Zaitoun and Ripe Figs, chronicle her culinary adventures through Iran and Palestine, sharing recipes and stories that celebrate beauty and the power of the human spirit in regions more commonly associated with conflict. Before working in food, Yasmin was a human rights campaigner for a decade with a special focus on the Middle East. Sabzi is her fourth book.